Three Sisters Salad
Prep time:
15 min
Cook time:
20 min
Yield:
10 servings
Serving Size:
1 cup
Ingredients
2 lbs. butternut squash
2 tbsp. olive oil
1 (15.5 oz) can cannellini beans, drained & rinsed
2 cups fresh corn kernels
1/2 small red onion, sliced
1/2 cup chopped fresh basil
balsamic vinaigrette
3 cups loosely packed arugula
Directions
- Preheat oven to 400º.
- Peel and seed butternut squash. Cut into 3/4 inch cubes. Toss squash with olive oil to coat. Place in a single layer in a lightly greased aluminum foil-lined 15×10 inch jelly roll pan.
- Bake 20 minutes or until squash is just tender and begins to brown (do not overcook), flipping once after 10 minutes. Cool completely ( about 20 minutes).
- Toss together cannellini beans, corn, onion, basil, balsamic vinaigrette, and squash in a large bowl; cover and chill 2 to 4 hours.
- Toss with arugula just before serving.
Ingredients
2 lbs. butternut squash
2 tbsp. olive oil
1 (15.5 oz) can cannellini beans drained & rinsed
2 cups fresh corn kernels
1/2 small red onion, sliced
1/2 cup chopped fresh basil
balsamic vinaigrette
3 cups loosely packed arugula
Directions
- Preheat oven to 400º.
- Peel and seed butternut squash. Cut into 3/4 inch cubes. Toss squash with olive oil to coat. Place in a single layer in a lightly greased aluminum foil-lined 15×10 inch jelly roll pan.
- Bake 20 minutes or until squash is just tender and begins to brown (do not overcook), flipping once after 10 minutes. Cool completely ( about 20 minutes).
- Toss together cannellini beans, corn, onion, basil, balsamic vinaigrette, and squash in a large bowl; cover and chill 2 to 4 hours.
- Toss with arugula just before serving.
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